Crispy Nacho Chicken Recipes

Steps:

• In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

Steps:

• Combine mayo, salt and Italian seasoning. Spread on both sides of chicken. Dredge chicken in crushed chips.
• Place chicken on lightly greased baking sheet or jelly roll pan. Drizzle with butter.
• Bake at 350 degrees for 20 to 25 minutes or until chicken is done.

Steps:

• Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
• To serve, sprinkle with the coriander and eat with your favourite accompaniments.

Steps:

• Preheat oven to 400°.Cut each green chili in half lengthwise set aside.Place one chicken breast half at a time between two pieces of waxed paper. With a rolling pin, flatten to 1/4 -inch thickness. Peel off waxed paper. Sprinkle chicken with salt. Place one green chili half on a flattened chicken half and roll up, tucking sides in as you roll, enclosing green chili. Secure with sandwich picks. Repeat with remaining green chilies and chicken.Dip chicken in butter, then in chips. Place, seam-side down, in an ungreased 8 x 8 x 2-inch baking dish. Pour any remaining melted butter over the top. Sprinkle with any remaining crushed chips.Bake for 20 to 25 minutes or until no longer pink when cut in center. Remove sandwich picks before serving.Serve with salsa, green beans and avocado-grapefruit salad.